THE VILLAGE VOICE

BUTTERNUT SQUASH RAVIOLI with SAGE BROWN BUTTER SAUCE 2 lb. 4 oz. package fresh butternut squash ravioli ( found at Costco) 1 stick unsalted butter 1 heaping Tbsp. freshly chopped sage leaves 2 Tbsp. balsamic vinegar 1/2 cup toasted pine nuts freshly grated Parmesan cheese Carefully plunk ravioli into a large pot of boiling salted water. Cook until it begins to float, about 3-4 minutes. While waiting for water to boil, melt butter over high heat in large saute pan. Add sage. Cook until butter begins to brown and sizzle about 1 minute. Remove from heat and whisk in vinegar. Transfer ravioli to pan and toss to combine. Serve topped with toasted pine nuts and freshly grated Parmesan cheese. (serves 4-6)

~ CREAM OF WILD MUSHROOM SOUP ~ "Imagine the flavor and earthy aroma of mushrooms fresh from the forest floor and the sweetness of onion blended with sherry, cream and a hint of nutmeg - a soup for the soul." - The Northwoods Table 1/2 pound sweet butter 1 small diced onion 2 cups thickly sliced domestic mushrooms 2 cups thickly sliced wild mushrooms ( shiitaki , portobello , seps , etc.) 3 Tbsp. sweet butter 1/4 cup flour 6 cups chicken stock 2 cups heavy cream 2 Tbsp. sherry 1/4 tsp. nutmeg In a 4-quart stockpot, melt butter and saute onion until translucent. Add mushrooms and saute 10 -15 minutes, stirring occasionally. In a 1-quart saucepan, melt 3 Tbsp. sweet butter. Add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock. Stir constantly until thickened. Add remaining 4 cups chicken stock to sauteed mushrooms and onions. Add roux mixture and cream and simmer until heated through. Add sherry and nutmeg. Adjust seasonin...

BEAUTIFUL, DELICIOUS AND PLENTIFUL THROUGHOUT the MICHIGAN NORTHWOODS ~ "Sorry old boy" ________________ ROAST PHEASANT with WHISKY-CUMBERLAND SAUCE ~ courtesy of Emeril Lagasse 1/4 cup Scotch whisky 2 oranges, cut in 1/8 ths 4 sprigs fresh thyme 2 (2 to 2 1/2 pound) pheasants salt & freshly ground black pepper 6 slices halved bacon Whisky~Cumberland Sauce 1 cup Scotch whisky 1/2 cup fresh orange juice 2 Tbsp. grated orange zest 1 cup red currant jelly 1/4 tsp salt pinch cayenne For the pheasant: Preheat oven to 375 degrees. In bowl, toss oranges with 3 Tbsp of whisky. Rub pheasants with remaining 1 Tbsp. whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme. Close the cavities with skewers. Wrap the breast of each pheasant with bacon and set in roasting pan. Roast pheasants until thickest part of breast registers 160 degrees, about 45 minutes. Remove from oven and let stand 10 minutes. Cumberland Sauce : Comb...

SAUTEED SHRIMP with PEPPERS and FETA ( simple 'one plate' Sunday Night Supper) ~ adapted from the sutter home NAPA VALLEY COOKBOOK 3 tsp. olive oil 1 pound large peeled and deveined shrimp 3 cloves minced garlic 1 red pepper, yellow pepper and orange pepper, sliced in strips juice and zest of 1 lemon 2 Tbsp. fresh parsley, flat or curly 1 tsp. fresh thyme ( cut from garden if not hit by frost) or 1/2 tsp. dried thyme 1 cup crumbled French feta coarse salt and cracked pepper to taste ~ fluffy rice Heat olive oil in large skillet. Add garlic and stir for 1 minute, stirring frequently. Add peppers and cook until soft. Add shrimp, lemon juice, parsley and thyme, stirring frequently until shrimp turn bright pink and opaque, about 4 minutes. Sprinkle with cheese, black pepper and salt to taste. Cover. Remove from heat and let stand until cheese softens. Serve over fluffy rice. (serves 4) Note: This dish stands complete on its own. A "SIMPLE ONE PLATE SUPPER". ~ Pair ...

TURKEY CARCASS SOUP " To make a good soup, the pot must only simmer, or 'smile'." ~ French Proverb Strip the carcass leaving sweet meat close to the bone. The essence of how the turkey was prepared will remain in the pot. (Especially tasty if stuffed). Add only a coarsely chopped onion and a few cloves of garlic, including the skin which will all be discarded. Plop into a large stock pot, cover with cold water and bring to a boil. Simmer gently on the back burner for 4 hours. Drain stock over colander into another large stock pot, discard bits and bones, and begin anew. Chill and skim fat from top. The rest is fun. Pull out leftover vegetables from Thanksgiving dinner; for example, mashed potatoes, sweet potatoes, squash, broccoli, green beans, Brussels sprouts, corn, mushrooms, etc. Eye freshness and consider them for the pot. (If you feel you haven't had your fill of 'Holiday Fat' , slip in some leftover gravy when no one is looking). Bring stock to a...

More turkey anyone? " The art of using up leftovers is not to be considered as the summit of culinary achievement." ~ Larousse Gastronomique TURKEY TETRAZZINI (Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini , who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.) 1 pound spaghetti or linguine 1 pound thinly sliced mushrooms bunch of sliced scallions 1 chopped red pepper 6 Tbsp. unsalted butter 4 Tbsp. flour 2 cups chicken broth 1 cup heavy cream 1/4 cup Madeira or dry Sherry 1 cup Parmesan cheese cracked pepper to taste 4 - 6 cups coarsely chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1/2 cup fresh bread crumbs 1 cup toasted almonds (optional) Preheat oven to 350 degrees. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and r...

FIRST AMERICAN THANKSGIVING Our harvest being gotten in, our Governor sent four men on fowling, so that we might after a special manner rejoice together after we had gathered the fruit of our labor. They four in one day killed as much fowl as, with a little help beside, served the comany almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming among us, and among the rest their greatest King Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantatation and bestowed on our governor, and upon the captain, and others. ~ Edward Winslow, recalling Thanksgiving celebration in Plymouth, 1621

~ FINAL THOUGHT FOR THE FEAST ~ TOASTED PECAN WILD RICE SALAD ~ a compliment for any feast * 6 cups cooked and cooled wild rice (cook 1/2 of liquid in orange juice) 2 heaping cups toasted whole pecans 1 cup dried cranberries 1 bunch chopped green onions 1 cup chopped sweet mini-peppers (red, orange, and yellow) 2 tsp. cracked pepper shakes of course salt DRESSING: 1/2 cup extra-virgin olive oil 2 Tbsp. balsamic vinegar 4 Tbsp. maple syrup Combine all ingredients (except pecans) in large bowl. Pour dressing over and adjust seasonings. Top with toasted pecans. Chill until ready to use. Bring to room temperature before serving. (8 - 12 servings depending how how much guests enjoy the recipe.) !!!!!! ROASTED GARLIC MASHED POTATOES SMITTEN WITH BROWN BUTTER ~ These are GOOD! "Never eat more than you can lift." ~ Miss Piggy 5 pounds Yukon Gold potatoes 5 whole bulbs roasted garlic (rule of thumb ~ 1 bulb garlic/1 lb. potato) 1/4 cup olive oil coarse salt and cracked pepper 12...

~ FINAL THOUGHT FOR THE FEAST ~ TOASTED PECAN WILD RICE SALAD ~ a compliment for any feast * 6 cups cooked wild rice (cook 1/2 of liquid in orange juice) 2 cups toasted whole pecans 1 cup dried cranberries 1 bunch chopped green onions 1 cup chopped sweet mini-peppers (red, orange, and yellow) 2 tsp. cracked pepper shakes of course salt MAPLE SYRUP VINAIGRETTE: 1/2 cup extra-virgin olive oil 2 Tbsp. balsamic vinegar 4 Tbsp. maple syrup

BREAKING TRADITION ~ time for simplicity PUMPKIN SOUP with CHILI CRAN -APPLE RELISH ~ delicious recipe courtesy of Rachael Ray 1 Tbsp. extra-virgin olive oil 2 Tbsp. butter 1 fresh bay leaf 2 ribs finely chopped celery with greens 1 medium finely chopped yellow onion salt and pepper 3 Tbsp. flour 2 tsp. thyme 2 tsp. hot sauce taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 tsp. freshly grated nutmeg Relish: 1 crisp apple 1/4 finely chopped red onion 2 Tbsp. lemon juice 1/2 cup dried chopped cranberries 1 tsp. chili powder 2 tsp. honey 1/2 tsp. ground cinnamon In medium soup pot heat oil and butter over medium heat. Add bay leaf, celery and onion. Season veggies with salt and pepper. Cook 6-7 minutes until tender. Add flour, thyme and hot sauce. Cook for a minute. Whisk in chicken stock and bring to bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serv...

GATHER FLOWERS AND IDEAS ~ FOR THE THANKSGIVING FEAST "Spinach is the broom of the stomach." ~ French Proverb _____________________ SPINACH PIE * 2 10-ounce packages frozen spinach (defrost, drain and squeeze dry) 1 large minced sweet onion 1/2 cup butter pinch of salt 1/2 tsp. cracked pepper 1 minced clove garlic 1 1/2 cup shredded cheddar 1 well beaten egg 1/2 pound Danish Samso or Havarti, cut in strips Saute onion in butter. Add spinach and seasoning. Spoon 1/2 into quiche pan. Cover with cheddar and remaining spinach. Spoon egg over. Add strips of cheese in lattice pattern. Bake 35-40 minutes. Rest 5 minutes before serving. (6-8 servings) llllllll MOCK SPINACH SOUFFLE Adapted retro~favorite for almost 40 years (thanks Morans !) * 4 10-ounce packages frozen chopped spinach (defrost, drain and squeeze dry) 1 24-ounce carton cottage cheese (drain liquid through sieve) 4 beaten eggs cracked pepper to taste 1 heaping cup Parmesan cheese 1 bunch chopped green oni...

SIMPLE SUNDAY NIGHT SUPPER original dinner plan aborted ~ grim thoughts followed watching the "No. 1" LOOSER team in the NFL - ~THE DETROIT LIONS~ In spite of putrid feelings, we must eat ... and considering heavy days ahead 'eat light' ! ...but first fix yourself a 'consolation' pitcher of POMEGRANATE COSMOS (Barefoot Contessa ) * 2 cups good vodka (Stolichnaya or Finlandia ) 1 cup orange liqueur (Cointreau) 1 cup pomegranate juice 1/2 cup freshly squeezed lime juice (3 limes) Garnish with lime peel strips. llllllll SAUTEED SHRIMP with CRANBERRY CITRUS SALSA 2 pounds peeled large shrimp, tails intact 1/2 cup orange juice 4 Tbsp. olive oil plus 2 Tbsp. for saute 4 cloves minced garlic pinch of coarse salt fresh ground pepper to taste Combine orange juice, garlic, olive oil, salt and pepper. Add shrimp and chill at least 2 hours. Drain and saute in 2 Tbsp. olive oil until shrimp turn pink. Remove from heat. Sprinkle with salt and pepper. Pour m...